Juicy sweet berries are nestled in a crisp cornmeal crust in this simple mixed berries galette. Top this with vanilla ice cream and you are in for a sweet, lightly tart and crisp pastry treat!
I am finding it hard to let go of summer yet. I still want the colors, the heat of the sunshine and the abundance of the berries all around. But then, there is no denying it, the cold is season is slowly creeping in. This year, the end of summer here in Winnipeg is being marked by rainy, cold , gloomy days and it is like telling me in the face: summer is over.
But at least, not yet in our kitchen. It is true that you cannot control what is outside (the weather), but I can always make my own happy sunshine inside. And see, we have berries galette. It may be dark and gloomy outside, but here, things are bright and fresh. The galette that is.
Berries galette showcases beautiful berries that are encased in a crispy pastry made of cornmeal, flour, yogurt and butter. Galettes are easy versions of pies. They are rustic, free form pastries that do not need any pie pan and any intricate designs on the edges.
Very much appropriate for a person like me.
With galettes, all you have to do is roll the galette dough to a rough circular shape, top and spread your filling on the surface but leave about an inch border, then fold the edges over to the center to partially cover the filling that are on the sides.
If your berries are more on the tart or sour side, you can add more honey to offset it. I prefer my berries galette sweeter, so I always end up adding a tablespoon or two of honey to the recipe.
The crust is wonderfully thin and crisp. Roll the galette dough to 1/8 inch thickness and you will have a delicate, crisp pastry that stays crisp for hours. The galette dough recipe yields enough for 2 -8 inch galettes. So you can make this berry galette for one half, and make Cheese Tomato Galette with the remaining half. Your call.
Either way, this galette dough is delicious whether it is filled with sweet or savory filling.
Making the the Dough for Berries Galette
Combine 3 tbsp sour cream ( or yogurt or buttermilk) and 1/3 cup water. Set aside in the refrigerator. Combine the dry ingredients in another bowl: the sugar, flour, cornmeal and salt.
Add the butter pieces and cut it into the flour mixture using a pastry cutter or your hands. If you are doing it by hand, smash the butter pieces with your fingers, rub it into the flour until the butter has been cut in appropriate pieces in the flour.
Whether you do it by hand or a pastry cutter, this is the texture you are looking for:
The butter sizes range from crumbs to slivers and pea size. This variety will give your pastry a nice, tender crispiness.
Now add the liquid to the dough and gather dough into a ball. This is a soft dough so be careful not to overwork it too much. Divide dough in half and wrap each portion in plastic. Chill in the fridge for at least 2 hours.
You are only going to use 1 of the portions to make the berries galette. Personally, I find that it is easier to whip another galette with the other half. Try making this Cheese Tomato Galette or this Peach Pie Galette . Saves you time and isn’t it good to have a variety of galettes in the table? I’d be happy.
After chilling, roll the dough into a circular shape that is about 1/8 inch thick. Transfer it to a baking sheet that is lined with parchment paper. Spread the berries over top but leave about an inch of border on the sides. Drizzle the honey and cut the butter in slivers over top.
Fold the edges over , partially covering the fillings on the edges. Brush the dough with water, then sprinkle 1 tsp of sugar over the crust. And you are ready to bake.
This galette is best consumed the same day. It stays crisp for long hours, yes. But I do not see why would you need to pass of eating this all until the next day.
Eat them in one shot, okay? Eat those gloomy, cold, rainy days away.
That is pretty much a note to myself. I guess.
- 1/3 cup ice water
- 3 tbsp plain yogurt or buttermilk
- 1 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1 tsp sugar
- 1/2 tsp salt
- 7 tbsp cold butter cut into 6-8 pieces
For the Filling
- 1 and 1/2 cups mixed berries (except strawberries)
- 1 tbsp plus 1 tsp sugar
- 1 tbsp honey
- 1 tbsp cold unsalted butter
Make the Dough
Stir together the yogurt and water in a small bowl and set aside. In a large bowl, add the dry ingredients and toss them around to combine. Add the pieces of butter to the bowl and using a pastry cutter or your hands, cut the butter into the dry ingredients until the mixture looks like a coarse meal.
Gradually pour the milk-yogurt mixture to the bowl. Gather the mixture to form a shaggy dough. Divide dough into two portions, Shape each portion into a disc, wrap in plastic and chill in the fridge for at least 2 hours. We are only going to need half of the galette dough (one of the discs) to make the berries galette.
Assemble and Bake
Position a rack in the lower third of the oven. Pre heat oven to 400 F. Line a baking sheet with parchment paper.
Unwrap one of the dough discs. On a lightly floured surface, roll the dough into an 11 inch circle that is about 1/8 inch thick. You need to lift up the dough from time to time to prevent it from sticking to your work surface. Wrap the dough gently around your rolling pin, lift it up and place on the parchment paper lined baking sheet.
Arrange the berries on the center of dough, leaving an inch border on the edges. Drizzle the honey over top and cut the butter into slivers on top of the berries. Fold the dough over going to the center, partially covering the fillings on the edges. Brush the dough with water, then sprinkle 1 tsp of sugar on the dough.
Bake for 35-40 minutes or until the crust is golden.
Recipe from Baking with Julia by Dorie Greenspan.